Applewood Smoked Chicken sausage and egg

Whisk vinegar, mustard, honey, and 1/2 tsp. salt in a small bowl, then gradually whisk in reserved fat. Keep warm.

Generously butter cut sides of each bun. Toast buns, cut side down, in same skillet over medium-high heat, pressing gently to make contact with skillet, until golden brown, about 2 minutes. Transfer to a plate.

Wipe skillet clean. Heat 1 tbsp butter over medium-high until foaming. Crack eggs into skillet; reduce heat to medium-low. Cook, undisturbed, until whites are set but yolks are still runny, about 3 minutes; season with salt and pepper.

Toss frisée, cheese and vinaigrette in a medium bowl to combine. Pile salad on bottom half of buns, dividing evenly. Place the sausage on top of salad and top with an egg and a spoonful of apple chutney. Close up sandwiches and serve.